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http://dx.doi.org/10.3839/jabc.2022.048

Quality characteristics and biological activities of Rosa multiflora Thunberg fruit through lactic acid bacteria fermentation  

EunYoung Yang (Department of Food and Nutrition, Sookmyung Women's University)
MyungHyun Kim (Department of Food and Nutrition, Sookmyung Women's University)
YoungSil Han (Department of Food and Nutrition, Sookmyung Women's University)
Publication Information
Journal of Applied Biological Chemistry / v.65, no.4, 2022 , pp. 375-381 More about this Journal
Abstract
The purpose of this study was to evaluate the quality characteristics and biological activities of Rosa multiflora Thunberg fruit extracts fermented with Lactobacillus plantarum based on fermentation period of 0, 24, 48, and 72 h. The study showed the pH of Rosa multiflora Thunberg fruit fermentation extracts have decreased as fermentation time increased, but the sugar content remained the same. The total acid content increased as the fermentation time increased. The viable cell count was at highest at 24 h (8.59 log CFU/mL) of fermentation, and the viable cell count decreased as the fermentation time increased. The total polyphenol content (14.85 mg GAE/g), total flavonoid content (6.74 mg RE/g), 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, ABTS+ radical scavenging activity, reducing power, α-glucosidase and α-amylase inhibitory activity were highest at 24 h of fermentation. Therefore, the study proved fermentation of Rosa multiflora Thunberg fruit with lactic acid increases physiological activity compared to nonfermented Rosa multiflora Thunberg fruit. Also the 24 h of fermentation had the highest activity, confirming the possibility of future use as a functional food material.
Keywords
${\alpha}$-Amylase inhibition; Antioxidant activity; ${\alpha}$-Glucosidase inhibition; Rosa multiflora Thunberg fruit; Quality characteristic;
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Times Cited By KSCI : 9  (Citation Analysis)
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